Veal, Chump of, Stewed

Ingredients

• the chump end of a loin of veal
• a half-pint of veal stock
• a quart of nicely-flavoured stock
• a glassful of light wine

Method

1. 1

   Bone the chump and tie it in shape.

2. 2

   Put it in a stewpan with veal stock and boil until it thickens.

3. 3

   Add nicely-flavoured stock and light wine, then simmer gently until tender.

4. 4

   Drain and put in the oven.

5. 5

   Strain the liquor, reduce to half glaze, and baste the meat until glossy.

6. 6

   Garnish with glazed carrots or other vegetables.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2112. The excerpt below is the record exactly as published.

Veal, Chump of, Stewed.— Take the chump end of a loin of veal. Bone it, and tie it in shape with tape. The butcher wiU bone it if desired. Put it into a stewpan, and pour a half-pint of veal stock upon it. Boil this quickly tiR it begins to thicken, di-aw it back, and let it acquire a little colour; then pour over it a quart of nicely-flavoured stock and a glass- ful of light wine

Cook this with the app: pantry check, scaling, and the assistant.